Fatty acids (Total) Content of Fishes and Shellfishes (71 - 80)

57.12 g

(per 960 g edible portion)
Pink salmon (baked)
39.45 g

(per 960 g edible portion)
Pink salmon (salted)
5.6 g

(per 105 g edible portion)
Chum salmon (aramaki baked)
7.94 g

(per 250 g edible portion)
Atka mackerel (hirakiboshi)
10.49 g

(per 450 g edible portion)
Black sea bream (raw)
47.33 g

(per 960 g edible portion)
Pink salmon (raw)
1.67 g

(per 35 g edible portion)
Mirinboshi (anchovy)
54.64 g

(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
2.56 g

(per 55 g edible portion)
Sockeye salmon (baked)
3.9 g

(per 155 g edible portion)
Three-line grunt (raw)

< 1 … 8 … 23 >